Angry Bird Recipe

Prepare the pork

Pat pork pieces dry with paper towels. Place in a large bowl or tray. This promotes better smoke absorption and crust formation.

Make the marinade/rub

In a bowl combine kosher salt, cracked black pepper, smoked paprika, fennel pollen (or ground fennel seed), grated garlic, brown sugar, olive oil, red wine vinegar and hot smoked chili oil or cayenne. Stir until a paste/emulsion forms.

Massage the marinade thoroughly into the pork pieces, ensuring all surfaces are coated. Cover and refrigerate for at least 3 hours, preferably overnight for deeper flavor penetration. Bring to near room temperature (30-45 minutes) before cooking.

Preheat a smoker to 225°C? Note: target low-and-slow smoking temperature of 110-120°C (225-250°F). If using a grill, set up for indirect heat and place soaked applewood chips over heat source. Add the smashed garlic cloves to the smoker or in a foil packet over the coals/chips to impart a focused garlic smoke aroma.

Place the marinated pork pieces on the smoker/grill grates with space between pieces for smoke circulation. Smoke until internal temperature reaches 85°C (185°F) for fall-apart tenderness or 71°C (160°F) for sliceable but tender pork—this will take approximately 2.5–3.5 hours depending on piece size and smoker temperature. Rotate racks if your smoker has hot spots.

Optional: during the last 20 minutes, bump the heat slightly (or finish in a hot oven at 200°C/400°F) to develop a deeper bark/crust if desired.

Remove pork from the smoker and tent loosely with foil. Let rest 10–15 minutes so juices redistribute.

Heat a large heavy skillet (cast-iron preferred) over medium-high heat with the neutral oil. Sear smoked pork pieces briefly, 30–60 seconds per side, to deepen color and add caramelized crust. This step is optional but recommended for texture contrast.

While the pork smokes, prepare the fennel salad: thinly slice the fennel bulb very thin (use a mandoline if available). In a bowl combine sliced fennel, chopped fennel fronds, sliced green onions, cracked black pepper, lemon zest and 1 tablespoon lemon juice. Toss with a pinch of salt and 1 teaspoon olive oil to brighten flavors. Let sit at room temperature so the fennel softens slightly.

Taste and adjust seasoning. If you want more heat, add a light sprinkle of cayenne or a drizzle of hot chili oil.

When pork is rested and seared, slice or shred to preference. Plate the pork atop or beside a bed of the fennel salad. Finish with a sprinkle of flaky sea salt and additional cracked black pepper to taste. Garnish with extra fennel fronds.